Cream Of Garlic Soup

1. 1

   Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.

2. 2

   Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.

3. 3

   Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.

4. 4

   Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

* Per serving · 4 servings · Values may vary.

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